Easy Egg Drop Soup

$3.77 recipe / $0.63 serving

I always want something light after the gluttony of holiday meals, so this week I cooked up some easy Asian food. This egg drop soup comes together in just a few minutes and has endless possibilities. I added mushrooms and spinach to try to sneak in some veggies, but if you just want a plain, brothy soup, you can leave them out. If you want something heartier, you could even add some noodles.

It’s been a cold, rainy day and this soup is just what I needed to warm me up inside and out! Plus, it’s so easy that I was able to whip it up without exhausting myself, despite being under the weather!

Easy Egg Drop Soup

Easy Egg Drop Soup

easy egg drop soup
Prep time
Cook time
Total time
Total Cost: $3.77
Cost Per Serving: $0.63
Serves: 6
  • 1 Tbsp. vegetable oil $0.08
  • 2 inches fresh ginger $0.23
  • 4 oz. fresh button mushrooms (optional) $0.99
  • 2 cups fresh baby spinach (optional) $1.13
  • ½ bunch green onions $0.35
  • 2 Tbsp chicken base $0.40
  • 8 cups water $0.00
  • 1 Tbsp corn starch $0.06
  • 1 Tbsp soy sauce $0.06
  • 2 large eggs $0.47
  1. Peel the ginger with a vegetable peeler and then grate it into the soup pot using a fine cheese grater. Slice the green onions and mushrooms. Add them to the pot along with 1 Tbsp. of vegetable oil. Saute the vegetables over medium heat until slightly softened (5 minutes).
  2. Add 8 cups of water, 2 Tbsp. of chicken soup base (or 2 large bouillon cubes), and one Tbsp of soy sauce. Turn the heat up to high and bring to a rolling boil.
  3. While waiting for the soup to boil, make a slurry with the corn starch and just enough water to dissolve it (about 2 Tbsp). When the soup reaches a boil, stir in the corn starch slurry. This will thicken the soup very slightly, giving it just a tad more body than plain broth.
  4. Whisk the two eggs in a bowl with a couple tablespoons of water. Turn the heat from the soup off and wait for it to stop boiling (one minute or less). Using a large spoon, swirl the soup in the pot and slowly drizzle in the whisked eggs. Do not stir the soup for at least one minute while the eggs set. Allow the swirling current to slow to a stop on its own.
The speed at which the soup is swirling and how quickly you pour in the eggs will determine the size of the egg “threads.” If you want larger or thicker egg threads, don’t stir the soup as fast and pour the egg in faster. Do NOT pour the eggs into a rapidly boiling soup or else it will break apart into very small pieces and you will not have egg threads.


Easy Egg Drop SoupPerfect for a cold rainy day!

Step By Step Photos

prep vegetablesStart by prepping your vegetables. First, peel the ginger (using either a vegetable peeler or scrape with a spoon) and then grate using a fine cheese grater. Grate it right into the pot so that any juice that drips off falls into the pot. Slice the green onion and mushrooms. Add them all to the pot with a little bit of vegetable oil.

saute vegetablesSaute the vegetables just until they begin to soften – about five minutes.

add chicken baseAdd 8 cups of water and 2 Tbsp of chicken base. Or, you can add 6 cups of chicken broth (homemade or store bought) and two extra cups of water. Also add 1 Tbsp of soy sauce.

corn starch slurryTurn the heat up to high and allow the soup to come to a rolling boil. Meanwhile, create a slurry with the corn starch and just enough water to dissolve it.

egg drop soupWhen the soup reaches a boil, stir in the corn starch mixture. This will thicken it very, very slightly. If you want it thicker, just dissolve another Tbsp of cornstarch into a bit more water and add it as well (some asian restaurants have fairly thick egg drop soup).

whisk eggsTurn the heat off and prepare the eggs. Whisk the eggs with a couple of tablespoons of water. The water makes them easier to pour in slowly instead of having a large glop fall in all at once.

swirl soupWhen the soup has stopped boiling, swirl it in the pot with a large spoon. The swirling action creates the egg “threads.”

drizzle in eggSlowly drizzle the egg into the swirling soup. If you want thicker egg threads, pour it in faster and/or wait until the soup slows down a bit. Don’t stir the soup for a minute or so after drizzling in the egg so that it has time to set. It’s okay if it’s still swirling, just don’t disturb it more.

egg threadsSee? I made pretty thin egg threads. I know some of you egg-haters out there are probably gagging a this point… but it’s good. I swear!

add spinachIf you’re adding spinach, this is the time to do it. Just stir it into the hot soup and allow it to wilt (this only takes about a minute).

easy egg drop soupI added a ‘lil sriracha because that’s how I roll.



  1. Angela says:

    I know this is an old recipe but I’m planning it for dinner and wanted to take the time to thank you. The boyfriend and I are rather broke do to my unemployment situation and I just know we’ve saved so much money since I’ve started following your site.

    I would love to see a list of your cheapest recipes one day.

  2. Rachel says:

    Made this tonight with some homemade bone broth. I added a few shrimp to make it more substantial. It literally took about 25 minutes start to finish, and most of that time was just chopping and washing. It was sooooo easy. I loved it :) It is toddler approved too!

  3. I made this tonight. I forgot to get cornstarch (D’oh) and used flour. It was a touch too thin. But I used Kale for the spinach and it was marvelous. Best part was putting it through my calorie counter.

    Less than 100 calories per serving. Wewt.

  4. Anonymous says:

    Made this tonight. Was splendid. Thanks again for all you do. Without this site, I would be a lost soul!

  5. Anaëlle says:

    I told my flatmate he could try, and he left it out of the fridge all night, and by the morning it had gone bad.
    I could have killed him.
    It was one of the best soup I ever made…
    Thanks for the recipe!

  6. Anonymous says:

    Just tried it. AMAZING!! Hands down the best egg drop soup I have ever had. I forgot the spinach so I will have to make it again and try it with it too.

  7. I made this recipe sans ginger (husband and I aren’t ginger fans), and wow! Hot, filling, delicious. Thanks for posting it!

  8. A splash of rice wine vinegar makes the flavor just perfect. Simple, healthy, yum!

  9. Anonymous says:

    My boyfriend and I have made this several times. Quick, easy, healthy, and delicious! Thanks for the great recipe!!

  10. Holy Flaming Tastebuds Batman!!! This soup was off the chain delicious. I subbed Napa cabbage for spinach, tossed in some extra red bell pepper & celery that I had laying around as well as a couple cloves of garlic and it was wonderful. All of my roommates kept asking me to try it! Yes, I shared. :)

  11. Anonymous says:

    I made this tonight but I had to sub the scallion for regular onion and the spinach for raddichio and it was DELICIOUS! thank you so much for this recipe!

  12. Amanda – it sounds like the ratio of chicken base to water was off. For a half recipe you’ll want the equivalent of 4 cups of chicken broth. Check the package for your chicken base to see how much you’ll need to make 4 cups of broth.

  13. amanda says:

    I tried this recipe, but halved it. It just tasted like water with eggs in it…not sure what I did wrong!

  14. Tori says:

    I just made this and my mouth is currently falling in love with it. I love egg drop soup. Like, LOVE egg drop soup. My mom and I used to have mommy-daughter dates at a Chinese restaurant with the yellowest, saltiest egg drop soup I’ve ever had, and since then, it’s always been a sentimental love. This is a perfect grown-up version that is absolutely delicious. I’ll be making this again (but only after I’ve eaten the other five servings I have!).

  15. Anonymous says:

    Excited to make this tonight for my under the weather boyfriend! I know he’ll love it! And when I heard he wasn’t feeling well, it was great to pull this right out of my file! THANK YOU! Regina/Marie Castaway

  16. Anjail – Ginger powder would still work, although the flavor might not be as vibrant. Start with a half teaspoon and add more to your liking.

  17. Would this be similarly successful using ginger powder? And if so, how much would be needed? Thanks so much–I just discovered your blog and have already bookmarked several recipes to try.

  18. Would this be similarly successful using ginger powder? And if so, how much would be needed? Thanks so much–I just discovered this blog and have already bookmarked many of your recipes to try.

  19. I am about to try this just about now, but it does smell amazing! Unfortunately I’ve never seen green onions or scallions here in Portugal, so I improvised and used chives… I know its not the same but I hope it will do. I also intend to eat this a bit cooler than you suggest, since its full blown summer and I’m getting sick of eating gaspacho every other day xD I thought maybe this being a brothy soup it might taste good even if not really hot (unlike the potato based or creamy soups I usually make in winter). Thanks for another great recipe =)

  20. Dristin – I haven’t *actually* froze any (I ate it too fast!) but I’m sure it would freeze well. It doesn’t have any ingredients that don’t take well to freezing. Go for it!

  21. This recipe looks great. Does anyone know if it freezes well?

  22. Although a vegetarian and not an egg lover, I made this using the Better Than Bouillon NOT-chicken base and bok choy instead of spinach (it was on hand and needed to be used). It was divine! Thank you so much Beth!

  23. I love egg drop soup. It’s so simple yet so delicious. Will try this soon!

  24. Allison says:

    The ginger makes this absolutely delicious. Made this with my boyfriend and ginger ended up being the defining flavor. So good! Also, we felt like pro chefs after the egg threads turned out so well. We were a little nervous..

Speak Your Mind


Rate this recipe: